Raspberry White Chocolate Cheesecake is a decadent dessert featuring a butter cookie crust, luscious cheesecake with white chocolate chunks, and a swirl of real raspberry puree. This recipe is a delightful balance of flavors, offering creamy cheesecake, bursts of white chocolate, and the tangy sweetness of raspberries. It's a visually...
Ingredients
Cheesecake
block cream cheese3
sour cream1/4cup
sugar1cup
vanilla1tsp
eggs eggs3
white chocolate, chopped or broken into chunks8oz
Raspberry Sauce
fresh raspberries12oz
lemon juice1tsp- sugar2tsp
Crust
sticks salted butter2
AP flour2cups- sugar1/2cup
Topping
red raspberries1bundle
blackberries1bundle
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Raspberry White Chocolate Cheesecake
Prepare Raspberry Sauce
- Step 1
Combine raspberries, lemon juice, and sugar in a small saucepan over medium heat, stirring until the sugar dissolves.
- Step 2
Remove from heat, transfer to a food processor, and pulse until smooth.
- Step 3
Strain the mixture through a sieve to remove seeds and set the puree aside.
Prepare Crust
- Step 1
Mix butter, flour, and sugar together until combined.
- Step 2
Press the mixture into the bottom of a round cake pan lined with parchment paper or a springform pan.
- Step 3
Bake at 325°F for 7-10 minutes, until slightly browned. Reduce oven heat to 300°F.
Prepare Cheesecake
- Step 1
In a stand mixer, combine cream cheese, sour cream, sugar, and vanilla until smooth.
- Step 2
Add eggs one at a time, mixing on medium speed until fully incorporated.
- Step 3
Pour half of the cheesecake batter into the prepared crust.
- Step 4
Place white chocolate chunks evenly over the batter, then pour the remaining batter on top.
Assemble and Bake
- Step 1
Drizzle raspberry sauce over the cheesecake and use a knife to create swirls.
- Step 2
Place the cheesecake pan in a larger baking dish and add enough water to come halfway up the sides of the cheesecake pan.
- Step 3
Bake at 300°F for 60 minutes. Check for doneness by gently wiggling the pan; only a small circle in the center should jiggle.
- Step 4
Let the cheesecake rest for at least 30 minutes before serving.
Serve
- Step 1
Top the cheesecake with fresh red raspberries and blackberries before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the water bath is filled halfway up the sides of the cheesecake pan to prevent cracking.
Allow the cheesecake to cool completely before refrigerating for the best texture.
Save some raspberry puree to drizzle over individual slices for added flavor.
Use a springform pan for easier removal and a more professional presentation.
Do not overbake; the center should still have a slight jiggle when done.
FAQS
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just thaw them completely and drain any excess liquid before making the puree.
What is the purpose of the water bath?
The water bath helps maintain a consistent temperature and prevents the cheesecake from cracking during baking.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Store it in the refrigerator until ready to serve.
What size pan should I use?
A 10-inch springform pan is recommended, but for a thicker cheesecake, you can use an 8-inch pan.
Can I skip the raspberry swirl?
Yes, you can skip the raspberry swirl, but it adds a delightful tangy flavor that complements the white chocolate and cheesecake.
Loading reviews...
Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia